Butternut Squash Gratin with Penne
Butternut squash is rich in betacarotene and it tastes delicious mixed with a cheese sauce and pasta then baked in the oven with a golden breadcrumb topping. Suitable for children from 1 year. Suitable for freezing.
|350g (12¼oz)||butternut squash (peeled weight)|
|For the sauce:|
|450ml (¾ pint)||milk|
|4 tbsp||double cream|
|75g (3oz)||Parmesan, grated|
|A pinch||of nutmeg|
|2 tbsp||sage, chopped|
|55g (2¼oz)||Gruyère, grated|
Preheat the oven to 200°C/400°F/gas 6.
Cut the squash into 2cm pieces. Steam for 8 minutes.
Cook the pasta in boiling salted water according to the packet instructions and drain. Meanwhile make the sauce. Melt the butter, add the flour and mix over the heat for about a minute. Gradually blend in the milk, then bring to the boil, stir until thickened and then lower the heat, add the double cream and cook for a minute. Remove from the heat and stir in the Parmesan until melted. Season with the nutmeg.
Mix the penne, squash, cheese sauce and sage together. Pour into a dish. Sprinkle with the breadcrumbs and Gruyère. Bake in the preheated oven for 25 minutes.